Tweet tweet! It’s time for another bird Pokémon recipe; this week it’s Spearow & Fearow, the grumpy duo who are often less popular than the Pidgey family, but who should not be underestimated! They also make a good batch of cookies as you will soon see. We thought Spearow & Fearow would taste like peanut butter and chocolate. It’s just a vibe we got. We don’t think we were far wrong, because our end result was totally nom: little bird shaped peanut butter & chocolate roll out cookies. We managed to find cutesy bird shaped cookie cutters to make our cookies look a little bit more like birds than our Pidgey cookies did (although we stress our recipes are Pokémon inspired, we don’t always try to make them look like the Pokémon they’re based on…), however you may not have or be able to find bird shaped cookie cutters. No worries, you can try cut them into bird shapes by hand, or just make circular cookies and ice on bird faces, whatever you like! We through in a bunch of chocolate chips to evolve our Spearows into Fearows as well as using a bigger cookie cutter, making them super chocolatey as well as deliciously peanuty 🙂
Here comes the recipe!
- lots of tiny little Spearows
- quite a few bigger Fearows
- alright, we didn’t count
- they were too delicious to count
- 1 large, 1 medium bowl
- spoons, whisk, the usual suspects
- rolling pin
- bird shaped cookie cutters in two sizes
- 2 baking trays
- baking parchment
- wire rack, for cooling
- 300 g (10 1/2 oz) plain flour
- 60 g (2 oz) cocoa
- 1/4 tsp baking soda
- 1/2 tsp salt
- 115 g (4 oz) butter (softened)
- 285 g (10 oz) caster sugar
- 140 g (5 oz) peanut butter (smooth kind)
- 2 eggs (lightly beaten)
- 1 tsp vanilla
- 50 g (2 oz) chocolate chips (whatever type of chocolate pleases you most)
- Preheat your oven to 180°C (350 F), and cover your two baking trays in baking parchment.
- Sieve the flour, cocoa and baking soda into the medium sized bowl. Using a balloon whisk, mix in the salt.
- In the large bowl, cream the butter, sugar and peanut butter, until the mix is light and fluffy.
- Beat in the eggs and the vanilla.
- Gradually mix the contents of the medium bowl into the large bowl.
- It may be necessary to knead in the dry ingredients towards the end.
- Roll out about half your cookie dough on a clean, floured surface.
- Cut out loads of tiny little Spearow cookies using your smaller bird-shaped cutter and pop them on the baking trays, leaving about 1 cm between them.
- Bake the cookies for about 5-6 minutes each.
- Allow the cookies to cool for about a minute, then move them onto the wire rack using the spatula.
- Refill the tray and repeat until all of that half of the dough is baked.
- Mix the chocolate chips into the remaining dough.
- Or knead them in. That might work better.
- Or just push them into the dough after it’s been rolled out, that’s probably easiest.
- Anyway, roll out the dough on your floured surface. Even if the chocolate chips are already mixed it, you may find that they come out of the dough when you’re trying to roll it out, so just push them back in.
- Using your larger bird-shaped cutter, cut out many chocolatey Fearows and pop them on the baking trays, again leaving about 1 cm between them.
- Fearows need to be baked for about 8-10 minutes.
- Leave them to cool on the trays for about a minute, then remove them to the wire rack with the spatula.
- Keep rolling and cutting the cookies til the dough is all gone.
- Om nom nom chocolatey peanutty goodness.
We hope you liked our recipe & encourage you to try it- if you are a particular fan of either peanut butter or chocolate feel free to add in more of one and compensate with less butter/flour to enhance that flavour. These cookies lasted 2 days in our apartment and we didn’t even tell anyone they were there…so that’s a pretty good indication of their deliciousness. Next week we’ll be trying something a bit more experimental so make sure to check back 😉